The winemaking for this complex wine from Romagna follows the traditional method with a long maceration on the skin, daily pump over and 2 delestages (racking). Part of the grapes are harvested late and the vinification takes place separately. The wine is then aged in big French oak casks. It's a complex and intense wine with a ruby red colour. Cherry and violet notes on the nose are enriched by plum, berries and licorice scents, thanks to the partial drying process at the vines. The palate is full, round, spicy and persistent with sweet tannins. Try this with typical regional recipes, such as handmade pasta with meat sauce, roasts, grills and aged cheeses.

Ciacci Piccolomini d'Aragona Vigna di Pianrosso Santa Caterina D'Oro Riserva, Brunello di Montalcino DOCG From Ciacci Piccolomini d'Aragona comes the Vigna di Pianrosso Santa Caterina D'Oro Riserva, Brunello di Montalcino DOCG. From the 11.69ha Pianrosso vineyard (translating to ‘red field’, referring to the iron-rich soils), this is a 100% Sangiovese using only the best grape selection. This single vineyard bottling is a quintessential representation of why the wines made by the Bianchini family are some of the most sought after in the region. Fermented in stainless steel and glass, the wine is then matured for three years in Slavonian oak, before a further year in bottle. The result is a complex and intense wine, rich with fruit and spice and incredible opportunity for ageing.

Brimming with rose petal and cranberry aromas. The palate explodes with the flavours of fresh juicy raspberries and redcurrants finishing with a lingering pomegranate feel. Chapel Hill have opted for a drier style, as this in combination with the textural mouth feel showcases the intricacies of Sangiovese and also allows for the wine to be enjoyed with food.